These sour cream cut out cookies have been one my family’s favorite cookies for decades. They are tender, flavorful and stay soft when you roll them out and cut them into shapes.
Soft sour cream cookies rolled out and cut into shapes are perfect for any special occasion. Make them for Christmas, Valentines day or birthday parties too.
They are slightly sweet, really soft and super delicious. Add a little buttercream frosting or royal icing and some sprinkles for a super special treat.
My Aunt Marlene would never claim to be a cook. In fact, she often claims just the opposite.
However, I have never once been to her house and had there be a lack of yummy treats. So really she just sells herself short!
I remember her making these for us when we were kids. We had never had sour cream cookies before and we loved them!
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She usually made them as drop cookies. She would cover them in a yummy icing (cream cheese frosting if I remember correctly) and they were yummy balls of deliciousness!
Marlene got this recipe from her brother-in-law Mark’s mom and nobody who has tried them hasn’t liked them. When I asked her for the recipe, she did one better.
She brought a batch with her when she came to visit. This batch was rolled, cut and decorated and super cute!
I found out they are one of her family favorite holiday traditions. They do make for a perfect Christmas cookie.
They are softer than a regular sugar cookie and I find them a little harder to roll, but they take well to shapes. They sometimes puff a bit as they bake, but don’t spread too much so you can cut them into basic shapes.
Storage
These cookies can be stored in an airtight container at room temperature for up to 4-5 days. You can freeze them for up to 3 months. They are best stored in a single layer, or with parchment paper between layers to keep them from sticking to each other.
Sour Cream Cut Out Cookies
Equipment
Ingredients
- 2 cups granulated sugar
- 1 cup butter at room temperature
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4½ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
Instructions
- Cream together 2 cups granulated sugar and 1 cup butter until light and fluffy.
- Mix in 3 large eggs, 1 cup sour cream, and 2 teaspoons vanilla extract.
- In a separate bowl, mix 4½ cups all purpose flour, ¼ teaspoon salt, 1 teaspoon baking soda, and 2 teaspoon baking powder.
- Add dry ingredients to wet ingredients and stir until just incorporated. The dough will be soft.
- Wrap in plastic wrap and chill for at least 2 hours.
- Place dough on a floured surface and use a rolling pin to roll the dough to about ¼-inch thickness. Use cookie cutters to cut into fun shapes. Place on cookie sheet, leaving at least an inch between cookies.
- Bake at 350°F for 5-10 minutes depending on size of cookies. For soft cookies, you want them to be set but very light in color when they are done.
- Cool baked cookies for 3-5 minutes on baking sheet and then move to a wire rack to cool completely.
Notes
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Dough is very gooey! Let sit overnight! Added more flour and still gooey! This recipe not turning out good
That’s strange! Did you use full fat sour cream? The only other thing I can think of is maybe not all of the flour got mixed in. Is it possible you lost count when measuring?
Is there anyone who has reviewed and ACTUALLY made these cookies? It looks like a bunch of colleagues gave it a good rating and I don’t want to make a batch and waste my ingredients on it.
I agree, there are a lot of comments from friends… but none of them have reviews. The star reviews are from people who have made them. If you make them, you will have to come back and tell people how they were! A lot of people don’t think to do that, especially if the recipe works well. They’ll let you know when it doesn’t though!
@Ana,
I have made them and my family loves them. They are the first source cream cookies that have turned out for me. I give them two thumbs up!